Page 34 - Valley Table- Winter 2025

zFASTEST CHICKEN NOODLE SOUP
This is truly the quickest chicken noodle soup ever: once you’ve cut
up your chicken and carrots, ittakes about 15 minutes. Seriously! And
it’s just about the most comforting pot of food I know. After cooking
the chicken and carrots with some seasoning, you just add boiling
water and Better ThanBouillon base and egg noodles. Once those
are cooked, stir in some minced raw garlic (crucial), and then serve
topped with herbs, if you’d like.
Makes about 3 quarts (serves about 6 to 8)
INGREDIENTS:
¼ cup olive oil
1½ pounds boneless, skinless
chicken breasts, cut into
bite-sized pieces
2 large (or 3 medium) carrots,
peeled, cut into bite-sized
pieces
2 tsp kosher salt
2 tsp garlic powder
2 tsp sweet paprika
10 cups boiling water (or not
boiling, but the soup will take
a little longer to cook)
2 Tbsp Better Than Bouillon
Roasted Chicken Base
One 12-ounce package wide
egg noodles
2 large garlic cloves, minced
For serving: Chopped fresh
dill and/or flat-leaf parsley
(optional)
PREPARATION:
1. Place the oil in a large
heavy pot (such as a Dutch
oven) over high heat. Add
the chicken and carrots and
season with the salt, garlic
powder, and paprika. Cook,
stirring now and then, until
the chicken is opaque all over
and just firm, about 8 minutes
(it’s okay if it’s not totally
cooked through at this point).
2. Add the water to the pot
and whisk in the Better Than
Bouillon. Bring the pot to a
boil (this should be nearly
instant if you’re using boiling
water) and then turn the heat
down to medium. Stir in the
egg noodles and cook, stirring
every so often, until they’re
just tender, about 6 minutes.
3. Stir the minced garlic into
the soup, season to taste with
more salt if needed, and serve,
with herbs sprinkled on top, if
desired.
32 Valley Table | December 2024 – February 2025
PHOTO BY JULIA TURSHEN